Recipes

Chickpea and Tahini Hand Pies

  • SERVES:
    Servings
    24
  • PREP TIME:
    Prep Time
    15
    minutes
  • BAKE TIME:
    Cook Time
    20
    minutes
  • TOTAL TIME:
    Total Time
    25
    minutes

ingredients

  • 2 Boxes TENDERFLAKE Puff Pastry
  • 2 Teaspoon (10 mL) Salted Butter
  • ¼ Cup (75 mL) Chopped Celery
  • ¼ Cup (75 mL) Chopped Onion
  • ¼ Cup (75 mL) Chopped Carrot
  • 1 Tablespoon (15 mL) All-Purpose Flour
  • 1 Teaspoon (5 mL) Curry powder
  • ½ Cup (125 mL) Tahini
  • ½ Cup (125 mL) Chicken Broth
  • ½ Cup (125 mL) Sour Cream
  • 2 Tablespoon (30 mL) Chopped Parsley
  • 1 Cup (250 mL) Chickpeas
  • 1 Egg Wash : Beat 1 Egg w/ 2 Tablespoons (30 mL) of Water and a pinch of Salt until combined
  • Flaked Sea Salt

directions

  1. Arrange rack in bottom third of oven and PREHEAT to 350F (176°C)
  2. In a Skillet melt Butter and Saute Celery, Onions and Carrots until Golden Brown on Medium High Heat for approximately 5 Minutes
  3. Stir in the Chickpeas, Flour and Curry Powder, into the Skillet, to combine
  4. Add in Chicken Broth and Tahini, into Skillet and Stir until it thickens, lower heat to simmer and allow to thicken more for approximately 2-3 minutes
  5. Remove from heat and stir in Sour Cream and Parsley
  6. Roll out Pastry and cut into 3" (7.62 cm) Rounds and moisten edges with water
  7. Add 1 Tablespoon Chickpea Mixture to each Round
  8. Fold over close by pressing/crimping with a fork
  9. Lay each on a Lined Baking Sheet, brush with Egg Wash and Sprinkle with Sea Salt
  10. Bake for 18-20 minutes until crisp and golden brown